NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Sweet potato

1 cup Brussels sprouts

1 tsp Olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces and halve the Brussels sprouts.

• 3

  Place the sweet potatoes and Brussels sprouts on the baking sheet, drizzle with 0.5 tsp of olive oil, and sprinkle with half of the sea salt, pepper, and dried oregano.

• 4

  Toss the vegetables to coat evenly and spread them out in a single layer; roast in the oven for 15 minutes.

• 5

  While the vegetables roast, mince the garlic and whisk it together with the remaining 0.5 tsp of olive oil and the rest of the salt, pepper, and oregano.

• 6

  Remove the baking sheet from the oven, push the vegetables to the edges, and place the salmon fillet in the center.

• 7

  Rub the garlic oil mixture over the top of the salmon fillet and return the pan to the oven.

• 8

  Roast for an additional 10 to 12 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender.

• 9

  Remove from the oven and drizzle the fresh lemon juice over the salmon and vegetables before serving.